Open Lasagna with Asian Flavors
- tastefusion
- Aug 21
- 4 min read
Open lasagna with ground turkey and Asian flavors, creamy cheese sauce, and a gentle heat – a fusion dish with deep umami and velvety contrasts. This makes four large and very filling portions. If you prefer smaller portions to serve eight, you can either cut the lasagna sheets in half and build four layers, or use whole sheets but only make two layers.
You will need
16 fresh lasagna sheets
Salt, for boiling water
Meat Sauce
3 tbsp (45 ml) canola oil
1.1 lbs (500 g) ground turkey
2½ cups (600 ml) onions, finely chopped
2 cups + 1 tbsp (500 ml) carrots, coarsely grated
2 tbsp (30 ml) garlic, finely chopped
1 tbsp red chili, finely chopped (adjust amount to taste based on chili type and desired heat level)
1 ½ tbsp (22½ ml) Shaoxing wine or dry sherry
3 cups of water
4 mushroom bouillon cubes
5 tbsp (75 ml) oyster sauce
2 tbsp (30 ml) light Thai soy sauce
2 tsp (10 ml) sweet dark soy sauce
2 tsp (10 ml) toasted sesame oil
2 tbsp (30 ml) fish sauce
2 tbsp (30 ml) Golden Mountain sauce
4 tsp (20 ml) white pepper
1 ⅔ cups (400 ml) bell pepper, finely diced
3 tbsp (45 ml) cornstarch mixed with 3 tbsp (45 ml) water
Cheese Sauce
¾ cup + 1 tbsp (200 ml) Philadelphia cream cheese
¾ cup + 1 tbsp (200 ml) heavy cream
2 cups + 1 tbsp (500 ml) mozzarella, shredded
1 tsp (5 ml) white pepper
2 tsp (10 ml) sriracha sauce
½ tsp (2½ ml) salt
2 tsp (10 ml) honey
Toppings
Red chili, thinly sliced
Scallions (the green part only), thinly sliced
How to make it
1. Prepare all ingredients that need to be peeled, chopped, or grated. Place them in separate bowls or piles.
2½ cups (600 ml) onions, finely chopped
2 cups + 1 tbsp (500 ml) carrots, coarsely grated
2 tbsp (30 ml) garlic, finely chopped
1 tbsp red chili, finely chopped (adjust amount to taste based on chili type and desired heat level)
1 ⅔ cups (400 ml) bell pepper, finely diced
2 cups + 1 tbsp (500 ml) mozzarella, shredded
Red chili, thinly sliced
Scallions (the green part only), thinly sliced
Meat Sauce
2. Heat a large sauté pan with canola oil. Add the onion and carrot and sauté, stirring, until the vegetables have softened slightly.
3 tbsp (45 ml) canola oil
2½ cups (600 ml) onions, finely chopped
2 cups + 1 tbsp (500 ml) carrots, coarsely grated
3. Add the ground turkey, garlic, chili, and Shaoxing wine. Cook while stirring until the meat is fully cooked.
1.1 lbs (500 g) ground turkey
2 tbsp (30 ml) garlic, finely chopped
1 tbsp red chili, finely chopped (adjust amount to taste based on chili type and desired heat level)
1 ½ tbsp (22½ ml) Shaoxing wine or dry sherry
4. Add water and bouillon cubes. Bring to a boil and let simmer for 5 minutes.
3 cups of water
4 mushroom bouillon cubes
5. Add oyster sauce, light and sweet dark soy sauces, sesame oil, fish sauce, Golden Mountain sauce, white pepper, MSG, and bell pepper. Let simmer uncovered for 20 minutes, stirring occasionally.
5 tbsp (75 ml) oyster sauce
2 tbsp (30 ml) light Thai soy sauce
2 tsp (10 ml) sweet dark soy sauce
2 tsp (10 ml) toasted sesame oil
2 tbsp (30 ml) fish sauce
2 tbsp (30 ml) Golden Mountain sauce
4 tsp (20 ml) white pepper
1 ⅔ cups (400 ml) bell pepper, finely diced
6. Mix the cornstarch with water and stir it into the sauce. Simmer for another 5 minutes. Taste and adjust seasoning as needed.
3 tbsp (45 ml) cornstarch mixed with 3 tbsp (45 ml) water
Cheese Sauce
7. Combine all ingredients in a non-stick saucepan. Heat over medium heat, stirring, until the cheese has melted and the sauce has thickened.
¾ cup + 1 tbsp (200 ml) Philadelphia cream cheese
¾ cup + 1 tbsp (200 ml) heavy cream
2 cups + 1 tbsp (500 ml) mozzarella, shredded
1 tsp (5 ml) white pepper
2 tsp (10 ml) sriracha sauce
½ tsp (2½ ml) salt
2 tsp (10 ml) honey
Pasta
8. Fill a large pot with water and bring to a boil. Cook the lasagna sheets in salted water for about 1 minute. Add the salt after the water begins to boil. Drain the water. *See Tip 1 below.
16 fresh lasagna sheets
Salt, for boiling water
Assembly
9. Place one lasagna sheet on each of four plates (preferably pre-warmed). Spread a thin layer of cheese sauce, followed by meat sauce. Add a second lasagna sheet, then top with more cheese sauce and meat sauce. Repeat until each plate has 4 layers. Drizzle with the remaining cheese sauce and garnish with thinly sliced chili and scallions. Serve immediately.
16 cooked fresh lasagna sheets
Cheese Sauce
Meat Sauce
Red chili, thinly sliced
Scallions (the green part only), thinly sliced
Tip & tricks
Tip 1: Pasta water and salt: Use ½ tablespoon of salt (10 grams) per just over 1 quart (1000 ml) of water. Use 1 ½ tablespoons of salt (30 grams) per 3.2 quarts (3000 ml) of water. Add the salt only once the water is boiling, as adding it earlier can increase the time it takes for the water to boil.
Note 1: MSG, also known as monosodium glutamate or simply glutamate, is the umami flavor in powdered form. MSG is a very common seasoning and flavor enhancer in Asian cuisine and goes well with everything. It is an approved additive in Sweden and is also labeled as E-621. Chemically, it is the salt of glutamic acid, produced microbiologically through fermentation. Only very small doses are needed to enhance the flavor.
Comments